Preheat oven to 350 degrees Fahrenheit.

Grease a baking pan (glass Pyrex recommended) with melted butter, covering the bottom and sides.

In a bowl, mix feta cheese, eggs, salt, and milk until well combined.

Place 5 sheets of phyllo dough in the buttered pan.

Brush each sheet with melted butter, or brush all 5 sheets after placing them.

Pour enough of the cheese mixture to cover the phyllo sheets.

Top with 3 more sheets of phyllo dough and brush with butter.

Repeat the layering process: 3 phyllo sheets, butter, and cheese mixture, until all the mixture is used.

Cover the top with at least 2 phyllo sheets.

Bake for 25-35 minutes, or until golden brown and the filling is cooked through.

Test for doneness by cutting into the Banitsa; the mixture should not be runny.

Once baked, cover the Banitsa with a towel or pan lid.

Let it sit and cool before cutting and serving to allow the phyllo dough to soften from the steam.